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are CHILES EN NOGADA available anywhere yet?

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donnachow Aug 23, 2012 01:04 PM

are CHILES EN NOGADA available anywhere yet?

I'm usually in Mexico this time of year, and I'm craving them!

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  1. Robert Lauriston RE: donnachow Aug 23, 2012 01:13 PM

    Local pomegranate season starts around October.

    5 Replies
    1. re: Robert Lauriston
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      donnachow RE: Robert Lauriston Aug 23, 2012 06:23 PM

      darn....thanks for the info though.

      1. re: donnachow
        Veggo RE: donnachow Aug 23, 2012 06:52 PM

        Search them as "chiles en nogada", they are coming soon.

        1. re: Veggo
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          donnachow RE: Veggo Aug 23, 2012 06:57 PM

          but I want them NOW!!!!

          1. re: donnachow
            Veggo RE: donnachow Aug 23, 2012 06:59 PM

            Fly to Puebla, MX and you can have them now. The best. The walnut harvest is as important as the ripening of the pomegranates, which coincide now in central Mexico, through September.

            1. re: Veggo
              d
              donnachow RE: Veggo Aug 24, 2012 08:17 AM

              oh, my, if I could, Iwould!!!!

    2. f
      foodeye RE: donnachow Sep 14, 2012 03:30 PM

      Any sightings?

      13 Replies
      1. re: foodeye
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        Thomas Nash RE: foodeye Sep 14, 2012 05:45 PM

        First we need sightings of local pomegranates. That's usually later around here -- so we don't get chiles en nogada at their traditional time in Mexico around the holiday El Grito de Independencia, September 16, this Sunday.

        1. re: foodeye
          Robert Lauriston RE: foodeye Sep 15, 2012 10:07 AM

          Places that use imported produce might have them. Call La Torta Gorda in SF or El Huarache Azteca in Oakland.

          1. re: foodeye
            Mari RE: foodeye Sep 15, 2012 01:33 PM

            Try Guaymas in Tiburon. They're on their menu on-line.

            1. re: Mari
              Robert Lauriston RE: Mari Sep 15, 2012 03:36 PM

              I don't see it there:

              http://www.guaymasrestaurant.com/guay...

              1. re: Robert Lauriston
                AntarcticWidow RE: Robert Lauriston Sep 16, 2012 07:39 PM

                Their menu del dia. Page 2, fifth item down, Poblano en Nogado ...

                http://www.guaymasrestaurant.com/guay...

                1. re: Robert Lauriston
                  drewskiSF RE: Robert Lauriston Sep 16, 2012 07:48 PM

                  Poblano en Nogado
                  Two chicken & raisin stuffed poblano chiles served with a creamy walnut sauce 16.95
                  ------------------

                  though the menu pdf is dated May 15th!

                  1. re: drewskiSF
                    AntarcticWidow RE: drewskiSF Sep 16, 2012 08:07 PM

                    Yeah, I saw that. Don't know how often they update their menu online, so it's probably best to call the restaurant to confirm.

                    1. re: drewskiSF
                      h
                      hyperbowler RE: drewskiSF Sep 16, 2012 10:13 PM

                      Guaymas' yelp reviews mention this dish in various months when local pomegranate isn't available.

                      I'm glad to see (below) that La Torta Gorda has the dish now. When I've eaten it there, I've watched them scoop out the seeds right before topping my dish.

                      1. re: hyperbowler
                        Gustavo Glenmorangie RE: hyperbowler Sep 17, 2012 08:12 AM

                        It's trivial to put pomegranate seeds in the freezer and have them available all year round. Not recommending it, mind you. My preference is to keep seasonal treats seasonal. But it's not a stretch to have them on the menu in May.

                        1. re: hyperbowler
                          Melanie Wong RE: hyperbowler Dec 15, 2012 11:17 PM

                          Last year, La Casita Mexicana in Bell, CA told me that they are now able to source fresh pomegranates year-round to keep the house specialty on the menu.
                          http://casitamex.com/

                          1. re: Melanie Wong
                            moto RE: Melanie Wong Dec 16, 2012 01:12 AM

                            La Casita's version remains unsurpassed in my limited survey of perhaps 7-8 other places. cheers.

                            1. re: moto
                              Melanie Wong RE: moto Dec 16, 2012 10:19 AM

                              I wouldn't call that limited! La Casita incorporates a great deal of dried fruit and sweet spices, including the elusive biznaga, so it is pretty candied in flavor as well as complex. And the pecans add a richer, less bitter note to the cream sauce than walnuts. Here's my photo, but I didn't seem to jot any notes in the caption, so can't say much more about it.
                              http://www.flickr.com/photos/melaniew...

                              But, I'd say that my own version is best. A good shot of fine amontillado sherry as the cooking wine adds an elusive extra something. :)
                              http://www.flickr.com/photos/melaniew...

                              1. re: moto
                                Mr. Roboto RE: moto Dec 17, 2012 02:19 PM

                                Yes, I agree about La Casita's chiles en nogada. Best I've had north of the Mexican border

                                I tried the the Guaymas (Tiburon) version too, very unauthentic. What do you expect from a place whose menu says en nogado (ISO nogada), chili relleno (ISO chile relleno), pescado veracruzana (ISO veracruzano or a la veracruzana)

                  2. jillyju RE: donnachow Sep 16, 2012 04:29 PM

                    La Torta Gorda at 2833 24th St in San Francisco currently has multiple signs in their windows saying Chile de Nogadas.

                    4 Replies
                    1. re: jillyju
                      t
                      Thomas Nash RE: jillyju Sep 16, 2012 05:30 PM

                      Their Chile en Nogada is wonderful. I guess they found some pomegranates.

                      1. re: Thomas Nash
                        wolfe RE: Thomas Nash Sep 16, 2012 07:12 PM

                        California pomegranates at Monterey Market today, Not Wonderfuls and the one I bought was pale and tart but they're here now.

                        1. re: wolfe
                          ourswimmer RE: wolfe Sep 16, 2012 07:55 PM

                          I saw pomegranates at Farmer Joe's this weekend as well, but did not note where they came from.

                          1. re: wolfe
                            moto RE: wolfe Sep 16, 2012 11:47 PM

                            they appeared for the first time this season at our local certified farmer's market last Sat. some of the vendors have stuff from as far south as Ventura county(where harvests of various crops go continually year-round), so the pomegranates might have seen a bit of travel.

                      2. wolfe RE: donnachow Sep 24, 2012 01:23 PM

                        Thank you donna. Never heard of them before but based on your request found a homesick Texan's recipe and made it. Fabulous success.

                        1. d
                          donnachow RE: donnachow Sep 24, 2012 02:05 PM

                          muchas gracias to all who have replied!
                          I agree, keep it seasonal.. makes it special...
                          will hit Torta Gorda as soon as I can!

                          1. h
                            hyperbowler RE: donnachow Oct 29, 2012 09:58 AM

                            bump ... any place besides La Torta Gorda have these this year?

                            22 Replies
                            1. re: hyperbowler
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                              wally RE: hyperbowler Oct 29, 2012 01:12 PM

                              El Molino Central does NOT have them as of yesterday.

                              1. re: wally
                                h
                                hyperbowler RE: wally Dec 4, 2012 09:04 PM

                                Speaking to a server who is from Puebla tonight (at a random place in Redwood City), I learned that Vive Sol in Mountain View makes a really good version, or at least did earlier in the season.

                                1. re: hyperbowler
                                  w
                                  wally RE: hyperbowler Dec 4, 2012 09:25 PM

                                  actually they are on the menu NOW at el Molino Central, but I did not drive up there.

                                  1. re: wally
                                    ...tm... RE: wally Dec 16, 2012 11:41 PM

                                    Yes, El Molino Central has Chile (one per serving) en Nogada on their menu. I got it last week and the menu was labeled "Winter Menu", implying they might have it for a while. I would have roasted the poblano a bit more, but other than that it was pretty good.

                                     
                                    1. re: wally
                                      Melanie Wong RE: wally Dec 27, 2012 01:31 AM

                                      I had the chance to try El Molino Central's seasonal Chile Relleno en Nogada two weeks ago. Made in the egg-battered style here, and served with creamy black beans and a couple tortillas. The filling's very meaty with some raisins and maybe apples or pears, but not much more in the way of dried fruits, nuts or sweet spices.
                                      http://www.flickr.com/photos/melaniew...

                                      1. re: Melanie Wong
                                        c oliver RE: Melanie Wong Dec 29, 2012 02:33 PM

                                        We just had it for lunch at El Molino Central. I'd not had it before so can't compare but thought it was terrific. $12.50 for one with beans and two made on premises. We shared it. Plenty for us.

                                        1. re: Melanie Wong
                                          Melanie Wong RE: Melanie Wong Dec 9, 2013 06:03 PM

                                          Re-reading this today, I see that I didn't express a clear opinion on El Molino Central's version. It's not that good. The sauce has little in the way of ground walnuts, and the filling misses the mark too. There's not much about it that's chile en nogada-esque other than the pomegranate seeds.

                                          1. re: Melanie Wong
                                            RWCFoodie RE: Melanie Wong Dec 9, 2013 06:18 PM

                                            We had lunch there today & I really enjoyed the CEN. I can't say whether I tasted walnuts in the sauce as I didn't taste it by itself. The picadillo filling was very flavorful to me. I've never had this dish before so I have nothing to compare... It just always sounded like something I'd like and I did. Not such a great photo with the green tint from the sun shining thru the roof over the patio...

                                             
                                            1. re: RWCFoodie
                                              Melanie Wong RE: RWCFoodie Dec 9, 2013 06:39 PM

                                              I'm sure one could enjoy the offering, but I'd question whether it delivers on being chile en nogada. However, I had it a year ago and the recipe may have changed.

                                              Besides meat, was the filling studded with nuts? Candied biznaga or other dried fruits? Seasoned with sherry, saffron, cinnamon, cloves, and nutmeg?

                                              1. re: Melanie Wong
                                                c oliver RE: Melanie Wong Dec 9, 2013 06:47 PM

                                                I'm making a note and will ask them specifically :)

                                                1. re: Melanie Wong
                                                  RWCFoodie RE: Melanie Wong Dec 9, 2013 07:21 PM

                                                  No, I don't believe there were any fruits or nuts of any kind in the filling, nor were any of the spices you mention in evidence so this was clearly a "faux" version of the dish at best. Now that I've done some Googling, I realize how complicated the dish really is.

                                                  Can you give us all a recommendation for a place to try the real thing?

                                                  1. re: RWCFoodie
                                                    c oliver RE: RWCFoodie Dec 9, 2013 07:26 PM

                                                    I'm think I should just make it.

                                                    1. re: c oliver
                                                      RWCFoodie RE: c oliver Dec 9, 2013 07:30 PM

                                                      Sounds good, let me know when they're ready ;-)

                                                    2. re: RWCFoodie
                                                      moto RE: RWCFoodie Dec 10, 2013 11:17 AM

                                                      have tried five or six interpretations of the dish in this area, including the one from El Molino Central (which was enjoyable, with excellent technique in deep frying the egg coated chile poblano, and made from very good ingredients). none were taken to the level of complexity of a fully elaborated version, which you can definitely find in Los Angeles county.

                                          2. re: hyperbowler
                                            h
                                            hyperbowler RE: hyperbowler Dec 5, 2012 05:54 PM

                                            Drat. I called before making the trip down to Vive Sol, and the person who picked up the phone had no idea what I was talking about-- they only have chile relleno.

                                            Estrellita Restaurant restaurant in Los Altos has them in February, May, and September but not now.

                                            1. re: hyperbowler
                                              Robert Lauriston RE: hyperbowler Dec 6, 2012 09:48 AM

                                              Weird, it's peak pomegranate season here right now.

                                              1. re: Robert Lauriston
                                                h
                                                hyperbowler RE: Robert Lauriston Dec 6, 2012 10:36 AM

                                                Heh, I know... that doesn't inspire confidence. Even Costco has pomegranates now.

                                                1. re: hyperbowler
                                                  wolfe RE: hyperbowler Dec 6, 2012 10:46 AM

                                                  The 6 huge pomegranates at Costco are $12.99 for 6. Similar size at BBW were $1.89 and you need only get one. Both were wonderful Wonderfuls.

                                                  edit:Late breaking news price 1.49 today.

                                        2. re: hyperbowler
                                          b
                                          bigwheel042 RE: hyperbowler Dec 16, 2012 09:07 PM

                                          Chava's on Mission has them. $10.25.

                                          Would be curious to know the origins of this dish. The walnut/pomegranate combination is reminiscent of Persian fesenjoon.

                                          1. re: bigwheel042
                                            Melanie Wong RE: bigwheel042 Dec 16, 2012 11:09 PM

                                            http://www.chilesennogada.com/histori...

                                            1. re: bigwheel042
                                              Robert Lauriston RE: bigwheel042 Dec 17, 2012 08:52 AM

                                              Neither tree is native to Mexico, so the dish can't have predated colonial times. The Spanish make nut sauces thanks to the Moorish influence.

                                              1. re: bigwheel042
                                                h
                                                hyperbowler RE: bigwheel042 Jan 15, 2013 08:11 PM

                                                Chava's version is very different from the one I had at La Torta Gorda last year. I had a cold when I ate it, so I shouldn't comment on the taste. The filling has shredded chicken, beef (I was told, but didn't notice it while eating), apple, raisins, and tiny bits of something orangey yellow (squash?). smaller and different spicing than at LTG, but also much cheaper. Lots of pomegranate on the top.

                                                 
                                            2. Melanie Wong RE: donnachow Jan 24, 2013 01:25 PM

                                              La Poblana, the new taco truck in Oakland, said it would have them as a special some days. I haven't tried one yet, best to call ahead to check.
                                              http://chowhound.chow.com/topics/886108

                                              1. h
                                                hyperbowler RE: donnachow Nov 20, 2013 11:57 AM

                                                Bump. Any experiences this year or new places that have these available?

                                                1 Reply
                                                1. re: hyperbowler
                                                  Ruth Lafler RE: hyperbowler Nov 20, 2013 12:45 PM

                                                  I saw them recently and thought of this thread, but I don't remember where (not very helpful, I know!).

                                                2. c
                                                  Cheesy Oysters RE: donnachow Nov 20, 2013 01:57 PM

                                                  I had a Chile Rellenos version at Dona Tomas that was delicious. Here is the desciption from the menu:Chiles Rellenos en Nogada 18.50
                                                  roasted poblano chiles stuffed with cheese, yams and onions in a creamy walnut sauce, topped with pomegranate seeds, served with rice and house-made tortillas

                                                  I was there about this same time last year and they had it with enchiladas I think. I didn't order them but my friend raved about them so I was happy to see the walnut sauce on the menu.

                                                  2 Replies
                                                  1. re: Cheesy Oysters
                                                    c oliver RE: Cheesy Oysters Nov 20, 2013 02:10 PM

                                                    Well, that may be their version but here's what I believe is pretty close to the standard:

                                                    http://www.saveur.com/article/Recipes...

                                                    1. re: c oliver
                                                      Veggo RE: c oliver Nov 20, 2013 02:27 PM

                                                      That is much closer to the "standard" from Puebla - the only difference I notice is the use of fresh fruit rather than dried in the picadillo filling. My favorite Mexican dish.

                                                  2. drewskiSF RE: donnachow Nov 20, 2013 07:25 PM

                                                    It's currently on the menu @ Rumbo al Sur on Park in Oakland

                                                    3 Replies
                                                    1. re: drewskiSF
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                                                      Pius Avocado III RE: drewskiSF Nov 21, 2013 07:03 AM

                                                      From the menu: "Chiles Rellenos with Beets, Goat Cheese, Pine Nuts, Currants, and a Walnut Sauce with Pomegranate Seeds"

                                                      So, again, not quite chiles en nogada in the classical sense.

                                                      1. re: Pius Avocado III
                                                        c oliver RE: Pius Avocado III Nov 21, 2013 08:44 AM

                                                        Heavens no :) While I don't think everything has to be AUTHENTIC, these 'versions' are just taking anything putting it in the chili putting walnut sauce on and sprinkling with pomegranite. Maybe it's heading towards being "trendy." Groan :)

                                                        1. re: Pius Avocado III
                                                          drewskiSF RE: Pius Avocado III Dec 26, 2013 10:21 PM

                                                          Rumbo's Chile Rellenos are not battered and fried like most.

                                                          I don't know how "classical" you might rate it as, but we like it as a vegetarian version.

                                                          Don't knock it until you try it ;-)

                                                      2. p
                                                        Prabhakar Ragde RE: donnachow Dec 22, 2013 07:42 PM

                                                        Had the chile en nogada at La Torta Gorda on 24th at lunch today. Was about the same as a year ago: a single large roasted poblano, stuffing mostly meat but noticeable fresh fruit and raisins, and tasty. They were generous with the walnut sauce but it was cold, which cooled down the warm stuffed chile; I would have preferred it to be at least room temperature. It came with a griddled bread (same bread as they use in their tortas, unsplit).

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